Lemon & honey cupcakes
SERVES 4
150g butter, softened
100g caster sugar
50g Rowse Light & Mild honey
Finely grated zest of 1 lemon
2 free-range eggs, beaten
150g self-raising flour
3tbsp lemon juice
To decorate
100g butter, softened
225g icing sugar
50g low-fat soft cheese
1tbsp Rowse Acacia honey
1tsp finely grated lemon zest
A few drops of yellow food colouring
Edible sprinkles, sugar flowers and tiny sweets
1 Preheat the oven to 190°C/Gas Mark 5. Line a 12-hole muffin or cupcake tin with silicone or paper cupcake cases.
